(18-11-10) Consumption of dietary fat and meat and risk of ovarian cancer in the Netherlands Cohort Study.

Gilsing AM, Weijenberg MP, Goldbohm RA, van den Brandt PA, Schouten LJ.

Department of Epidemiology, School for Oncology and Developmental Biology,
Maastricht University, Maastricht, Netherlands, and the Department of
Prevention and Health, TNO Quality of Life, Leiden, Netherlands.
Abstract
BACKGROUND: Evidence that links dietary factors to ovarian cancer is
conflicting, but several epidemiologic studies suggested that consumption of
dietary fat and meat may increase risk of ovarian cancer.

OBJECTIVE: We studied associations of intakes of total fat and sources and
subtypes of fat, fresh meat, processed meat, and fish with ovarian cancer risk
within the Netherlands Cohort Study (NLCS).

DESIGN: The NLCS includes 62,573 postmenopausal women, aged 55-69 y at
baseline, who completed a baseline questionnaire on dietary habits and other
risk factors for cancer in 1986. After 16.3 y of follow-up, 340 ovarian cancer
cases and 2161 subcohort members were available for a case-cohort analysis.
Multivariable rate ratios (RRs) were adjusted for age at baseline, total energy
intake, oral contraceptive use, and parity.

RESULTS: There were no clear associations between intakes of total fat,
saturated fat, mono- and polyunsaturated fats, animal fat, plant-based fat,
dairy fat, other fat sources, fresh meat, processed meat, and fish and ovarian
cancer risk. There was a positive association between consumption of trans
unsaturated fatty acids and ovarian cancer risk. The multivariable RR for women
in the highest compared with the lowest quintiles of intake was 1.51 (95% CI:
1.04, 2.20; P for trend = 0.01). Although no significant interactions by oral
contraceptive use or parity were shown, effect sizes were generally more
pronounced and significant in women who never used oral contraceptives and in
parous women.

CONCLUSION: This prospective study suggests that trans unsaturated fatty
acids, but no other types of fat or meat, are associated with increased ovarian
cancer risk.

Fonte: Am J Clin Nutr. 2010 Nov 10.

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